I'm back from a fabulous vacation! Well, actually I've been back for a week now, but I was too pooped out (a.k.a. lazy) to post last week's menu. We spent 10 days traveling to Rocky Mountain National Park, Grand Teton, Glacier, Devils Tower, and Mount Rushmore. Hiking vacations, especially those that involve waterfalls, are my absolute favorite, so I was in heaven on this trip. Here are a couple of family pics, just because I like to share. :) We took over 1500 photos, and I know you aren't that interested in my vacation. ;)

Now that it's close to August, school preparations are starting. I had a technology workshop I had to present at last week, and this week I have leadership team meetings and library prep work. I'm trying to spend a little time each day getting some extra things cooked and stored in the freezer for those busy school evenings when it's hard to get meals on the table. I have lots of extra technology training I'll be doing this year after school (3 out of the 5 weekdays - eek!), so purposeful meal planning will be essential to make sure my family eats well and doesn't live at McDonald's (yuck!). I already have several bowls of turkey and gravy in the freezer, as well a batch of split pea soup for lunches. Today I'm making some chili and a pork roast.

Here's this week's menu. Because our temperatures are continuing to stay well over 100 degrees, I'm trying to use my crockpot and the grill as much as I can. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)


Sunday - In-N-Out Burgers, Foil Pack Potaotes, Corn on the Cob, Peaches, Salad

Monday - Pork Loin Roast (just seasoned with pepper and garlic powder and cooked all day in the slow cooker), Mashed Potatoes, Broccoli, Salad, Peaches

Tuesday - Taco Salad, Peaches

Wednesday - Tuna Noodle Casserole, Green Beans, Salad, Applesauce

Thursday - Leftovers

Friday - Steak Pizza (using this crust), Salad, Peaches

Saturday - Grilled Salmon, Cilantro Rice, Green Beans, Salad, Peaches


For more menu ideas, visit orgjunkie.com. 

We are excited in Southwest Missouri this week as we are finally supposed to have a break in our heat wave. The temperatures were well over 100 all last week, and this week they are supposed to stay in the high 80s. I guess the only good thing about our drought and heat wave is that we haven't had to mow the yard in a month, and when you usually have to mow four acres once a week, that's kind of nice. But, I do miss green grass.

Enough about the weather and on to food. We have some friends in town on vacation this week, so we had them over to grill last night. The rest of the week we are getting ready for vacation number two! That means next week I won't have a menu posted for you, so be sure to check the archives if you need some ideas. I would ask my housesitters to post what they will be cooking, but not everyone gets excited about sharing what they eat. ;) Our meals are simple ones this week, but good ones. We skipped the Ott's House Casserole last week because we had a lot of leftover pork tenderloin from the 4th of July. So, you will see it back on the menu this week. We'll also be having Mexican Gumbo at the request of my son. Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Sirloin Steaks, Foil Pack Potatoes, Green Beans, Salad, Peaches

Monday - Grilled Shrimp Skewers with Creamy Cilantro Sauce, Rice, Salad, Strawberries

Tuesday - Mexican Gumbo, Salad, Peaches

Wednesday - Ott's House Casserole, Broccoli, Salad

Thursday - Leftovers

Friday - Vacation - Housesitters Choice

Saturday - Vacation - Housesitters Choice


For more menu ideas, visit orgjunkie.com.

This is one of the best slow cooker recipes I have ever made. The meat turns out very tender and flavorful. I use my 3 quart slow cooker since the portion size is small.

Ingredients:
1 pound top sirloin steak
1/4 cup cornstarch
1/2 cup soy sauce
1/4 cup white wine
1/4 cup cooking sherry
1/2 tablespoon white wine vinegar
1 teaspoon sesame oil
1 teaspoon molasses
1 teaspoon ginger
1 teaspoon dried onion
1/4 teaspoon black pepper
1/2 teaspoon red chili flakes
3 tablespoons brown sugar
1/2 tablespoon peanut butter
3 cloves garlic, minced
4 scallions, chopped

Directions:
Slice the meat very thin. Put cornstarch and meat in a zip top bag and shake to coat.

Mix together the remaining ingredients except the scallions and pour into slow cooker.  Add the meat and toss gently.

Cover and cook on low for 4 hours. Serve over white rice and top with scallions (I leave them out if I don't have them on hand).

Makes 4 servings

Recipe Source - Very Culinary

Well, my family survived oral surgery week last week. :) The dentist must love us. My son is still a little sore from getting his wisdom teeth out, and my husband is waiting for his permanent crown, but we are getting back to normal. My new recipes last week were pretty good except for the cabbage wedges. They were definitely a disappointment. The lemon and crab linguini, on the other hand, was spectacular! I highly recommend it as a light pasta dish. The spicy blue cheese and tomato soup was also great.

We are looking forward to a great 4th of July this week. Our family usually gathers at my mom's house to grill out and swim and attend the local fireworks show. This year, there is a sever drought in our area, so the fireworks were cancelled. :( But, at least we still get to hang out with family.

This week's menu has one new item (crockpot Mongolian beef), so I'll post the recipe and picture soon. Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Leftovers

Monday - Crockpot Mongolian Beef (new), Rice, Green Beans, Salad

Tuesday - Cilantro Lime Chicken, Broccoli, Salad, Peaches

Wednesday - Grilled Pork Tenderloin, Potato & Onion Foil Packs, Green Beans, Salad, Fruit Salad

Thursday - Ott's House Casserole, Broccoli, Salad

Friday - Grilled Cedar Plank Salmon, Cilantro Rice, Grilled Scalloped Zucchini, Salad, Peaches

Saturday -  Date night (eating out)

For more menu ideas, visit orgjunkie.com.

Peanut butter, chocolate, cream cheese, Oreos, peanut butter cups - need I say more? This is a decadent dessert to make for special occasions. I made this for my book club luncheon today and doubled the recipe. I made it in a 15x10 glass pan. It was HUGE. I think you could make the normal single recipe listed below in a 13 x 9 pan instead of the 9 inch square, and it would be fine. It would also allow you to cut it into smaller pieces since the calorie count on this recipe is ridiculous.

Ingredients:
20 Reduced Fat Oreo cookies, divided
2 tablespoons butter, melted
1 package (8 oz.) reduced fat cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) fat free frozen whipped topping, thawed, divided
15-20 miniature peanut butter cups, chopped
1 cup cold skim milk
1 package (3.9 ounces) sugar free instant chocolate pudding mix

Directions:
Crush 16 cookies; mix with the butter. Press into an ungreased 9-inch square dish for a thicker dessert, or a 13 x 9 for a slightly more normal size; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping (8 oz). Spread over crust. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping (8 oz). Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Serving Size: Makes 9 servings (485 calories if you divide it into 12 pieces; 323 if you divide it into 18 pieces)

Adapted from Let's Dish

Wow! I've missed two weeks in a row of blogging! I'm not sure that's ever happened! I kind of feel like a blog slacker. But, it was for good reasons. As I stated in my last post, we went on vacation to the Caribbean the second week of June (which was fabulous, by the way). The day after we returned from vacation, I had oral surgery to get yet another gum graft (hopefully the last one). So last week, we just ate a bunch of mushy stuff that you probably wouldn't be interested in anyway. ;) I'm thinking June is oral surgery month for my family. I had my procedure last week, Eric had to get a crown today, and Corey gets his wisdom teeth removed tomorrow. The dentist must love our family! Since Corey will be eating soup the rest of the week, I'm taking advantage and making fish a couple of times this week. :) I do have some new menu items this week, so as soon as I make them, I will add the photos for you.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - We ordered carry-out pizza as we had been on the road all day returning from a college visit.


Monday - Steak, Foil-pack Potatoes, Green Beans, Salad, Peaches (from our own peach tree!)


Tuesday - Manicotti with Cheese, Fried Zucchini Strings (treat for my son), Salad, Peaches

Wednesday - Grilled Salmon, Rice, Grilled Cabbage Wedges (new), Salad


Thursday - Lemon and Crab Linguini with Feta (new), Broccoli, Salad, Peaches


Friday - Spicy Blue Cheese and Tomato Soup (new), Grilled Cheese Sandwiches, Salad, Strawberries


Saturday - BLT Pizzas, Strawberries and Peaches

For more menu ideas, visit orgjunkie.com.

This is a very tasty tomato soup. If you want it spicier, add more Sriracha sauce (the original called for 2 T - too hot for me!)

Ingredients:

1 Tbsp extra-virgin olive oil
1 medium red onion, finely chopped
pinch of Kosher salt
4 cloves garlic, minced
28 oz can crushed tomatoes (no added salt)
1 1/2 cups low-sodium vegetable or chicken broth 

1 cup whole milk (I substitute fat free evaporated milk)
1 t sriracha sauce
1 Tbsp fresh oregano leaves, chopped
1/2 cup (2 oz) blue cheese 

Directions:

Heat the olive oil in a 4-quart pot over medium heat. When the oil is hot, add the onion and salt and sweat for 2 minutes. Add the garlic and continue to sweat for 2 more minutes.

Add the tomato and stock and bring to a simmer. Add the milk, sriracha sauce, and oregano and simmer for 10 to 15 minutes.

Add the blue cheese and blend soup in a blender or by using an immersion blender (you can also omit this step for a slightly chunky soup). Serve with additional sriracha and blue cheese, if desired.

Yield: 4 servings (about 1 1/3 cups each) 

Recipe Source - Prevention RD